Preparation

Hey Jillian! Tea actually isn’t normally fermented, the only fermented teas are Pu-erhs. Most teas are oxidized. Our Formosa Oolong is oxidized approximately 45%-60%, a bit more than most of our other brown oolongs. If it’s too oxidized for you I’d recommend checking out our Da Hong Pao or fruitier Fenghuang Shuixian!

I’m not very familiar with the different types of oolongs so lately I’ve been experimenting with trying different types. This was one of the ones I’ve been eyeing actually – maybe on my next H&S order. ;)

This is definitely an exquisite Assam. When brewed correctly it can emote notes of buttery caramel, malt and sweet fruity notes of papaya and mango, without being robust and overpoweringly roasty like other Assams.

Preparation

As said in The Harney & Sons Guide to Tea, “Ha Ya teas are seperated: The best tips become Ha Ya A, the next-best tips become Ha Ya B. The grading system is an affectation adopted for the U.S. market; A and B grades don’t exist in China.”

Preparation

One of our most exquisite oolongs ever. We find it to be one of the creamiest of the oolongs, giving a nice coating sensation and some butteriness along with lime citrus notes and a quiet, underlying vegetal flavor. A very smooth pour.

Preparation

I put four heaping teaspoons of the Top Panyang Gold in a twenty-four ounce pot and steeped it for four and a half minutes. As I have worked in the tea tasting room for five years now, I find myself trying new steeping techniques on the various teas. This steeping of the Top Panyang Gold was a bit strong, the four heaping teaspoons in the twenty-four ounce pot may have been an innovative twist on the steep, but steeping it for four and a half minutes may have been thirty seconds too long. The subtleties of dark cocoa and malty honey with a hint of papaya were subdued due to the steep, but it still remains one of our most complex and entertaining teas.